Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Of Course: Artisanal Williamsburg Hipsters Making Moonshine
By
John Del Signore
Published Dec 22, 2009
Modified Dec 22, 2009
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
John Del Signore
Published Dec 22, 2009
Modified Dec 22, 2009
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Brooklyn's atavistic artisanal food fetish has reached its nadir or its zenith, depending on whether you want high-proof alcohol distilled in an old radiator from some bearded dude's Chevy Nova. At least, that's one way of making Moonshine. But David Haskell (an editor at New York) and Colin Spoelman (a Kentucky native) seem classier than that. They've applied for a license from the SLA to start producing their own "locavore liquor" in East Williamsburg, and Spoelman tells Grub Street he plans to make 80-proof, unaged corn whiskey that "will be more refined than anything in a jug or a mason jar." But will it still make us want to go down to the dump and shoot some rats?
Tagged
hipsters
moonshine
nyc
williamsburg
John Del Signore
Originally from the Albany area, John Del Signore has called NYC home since 1995. In addition to his thousands of meticulously-crafted bespoke blog posts for Gothamist, his writing has also been published in The Awl, Deadspin, The Nervous Breakdown, and performed at The Brick Theater in Brooklyn.
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
Can opening a restaurant in a New York museum turn the food into a work of art?
These city institutions — including museums, galleries, and auction houses — are hoping customers will find a luxurious meal to be as appealing as the priceless works on the walls.
By
Joshua David Stein
Published Nov 4, 2026
Why NYC restaurants are playing coy about sustainability
Though it has multiple benefits, the practice remains popular for one basic reason: it saves money.
By
Samantha Dady
Food
Why NYC restaurants are playing coy about sustainability
Though it has multiple benefits, the practice remains popular for one basic reason: it saves money.
By
Samantha Dady
Where are the cheapest drinks in NYC? A new report details the city's average prices.
By
Hannah Frishberg
North African restaurants are rare in NYC. These 10 are the best.
By
Robert Sietsema
10 dishes that demonstrate the delicious diversity of curry in New York City
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .